Tart of Cherry Smoked Darkness - Beer Recipe - Brewer's Friend

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Tart of Cherry Smoked Darkness

199 calories 20.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Wednesday April 29th 2020
1.060
1.015
5.9%
13.5
28.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - Cherry Wood Smoked Malt3 lb Cherry Wood Smoked Malt 37 5 30.9%
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 20.6%
0.50 lb Briess - Organic Chocolate Malt0.5 lb Organic Chocolate Malt 33.6 350 5.2%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 5.2%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 5.2%
0.20 lb German - Acidulated Malt0.2 lb Acidulated Malt 27 3.4 2.1%
3 lb Cherry, Montmorency3 lb Cherry, Montmorency - (late boil kettle addition) 3.55 0 30.9%
9.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hersbrucker0.5 oz Hersbrucker Hops Pellet 2.5 Boil 30 min 6.48 33.3%
0.50 oz Hersbrucker0.5 oz Hersbrucker Hops Pellet 2.5 Boil 15 min 4.18 33.3%
0.50 oz Liberty0.5 oz Liberty Hops Pellet 4 Boil 5 min 2.69 33.3%
1.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.09 20.4  
Mash volume with grains 5.62 22.5  
Grain absorption losses -0.84 -3.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.21 g | 16.8 qt) 4 16  
Volume increase from sugar/extract (late additions) 0.35 1.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 2.79 g | 11.2 qt) 3 12  
Estimated amount in fermentor 3 12  
Total: 5.09 20.4
Equipment Profile Used: System Default
 
Notes

Kettle sour using lactobacillus blend to reach desired ph level. Boil to kill off lactobacillus and add hops. Chill to yeast pitching temp, ferment for two weeks. Add cherries after 2 weeks and let sit for another 2 weeks before kegging or bottling.

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  • Last Updated: 2020-05-05 15:24 UTC